Homemade strawberry jam recipes for the winter

Preparing the ingredients

Before preparing this delicacy, sort the cherries, choosing ripe, medium-sized ones that are undamaged and not bruised. Next, rinse them under running water in a colander. It's important to allow any remaining moisture to drain; after drying on a towel, remove the sepals. If you want to make a treat where every cherries is whole, use smaller cherries, and cook them using the step-by-step method. Large cherries require a long simmering time and will reduce the amount of flesh.

Sugar is usually used generously – 650–750 grams per 0.5 kg of berries. Skimping on it is crucial, as otherwise, instead of being beneficial, the dessert could become moldy or become a breeding ground for pathogenic bacteria, which could be harmful to your health. The quality of the finished product will depend on the quantity of berries; it is not recommended to heat-treat more than 2.5 kg of berries. Frozen berries also retain the maximum amount of nutrients, and can be used in compotes and baked goods during the winter.

Video: "Strawberry Jam Recipe for Winter"

This video will show you how to make delicious and healthy strawberry jam for the winter.

Step-by-step recipes

A good dessert can be made using strawberries alone, or with the addition of gelatin, lemons or oranges, bananas, apricots, honey, aromatic mint or rose petals, rhubarb and vanilla.

Five-Minute

We present to you a recipe for a winter preparation, popularly known as "Five-Minute," which uses 1 kg of berries and 600–700 g of sugar.

Before making strawberry jam, select the berries: small ones should be whole, while larger ones should be cut into quarters. For the syrup, which is made in an enamel bowl, you'll need 0.5 liters of water per 1.2 kg of granulated sugar and 2 kg of berries.

Add the berries to the boiling syrup and cook for 5 minutes, stirring with a wooden spoon. The "Five-Minute" dessert is ready to be served in jars.

From whole berries

The same amount of fruit is used as in the previous recipe – 1 kg, and 800 g of sugar should be taken.

Layer the berries in a saucepan, sprinkle each layer with sugar, and cover the pan with a lid. After 10-12 hours, when the juices appear, bring the dish to a boil and simmer for 7 minutes, stirring and skimming off any foam. After cooling, repeat the process 3-4 times. A simple test will help ensure everything is done correctly: a drop of the treat should not spread across the plate.

With lemon

To prepare a treat with the aroma and taste of citrus, take 1 kg of sugar and berries, as well as one large or a couple of small lemons.

The berries are washed and sprinkled with sugar, then left to soak until the juice appears. The lemon is also washed, the zest grated, and the juice squeezed out (you can use a meat grinder). The juice is then added to the berries. Cooking time is approximately 10 minutes, after which the berries are ready for canning.

With gelatin

For the dessert you will need 0.5 kg of berries, 300 g of granulated sugar, 10 g of gelatin and 1 sprig of mint.

Rinse the berries with water, add sugar and mint. Let the mixture simmer until the juices appear, then simmer for 10 minutes. Remove the mint, cool the mixture, and repeat the process again, stirring and skimming off any foam. Puree the berries in a blender, then bring to a boil again and simmer for another 10 minutes.

Dissolve the gelatin in warm water. Once it's swollen, liquefy it in the microwave or in a double boiler, pour it into the bowl with the dessert, and bring to a simmer over low heat, stirring constantly.

Without cooking

Heat treatment of berries partially destroys their vitamin C and other vitamins. The following method for preparing strawberry treats does not involve boiling, uses 1 kg of fruit and half the amount of sugar.

Remove the stems from the berries and place them in a saucepan, chopping them into pieces. Add sugar, stir, and let sit for 2 hours. Transfer the mixture to a glass or plastic container. Store the finished dish in the freezer. If you plan to keep it in the refrigerator, it's best to use 2 kg of sugar per 1 kg of berries, otherwise fermentation will occur.

In a multicooker

Ingredients for preparation: water – 120 ml, sugar – 840 g, fresh berries – 1.4 kg.

Place the berries in a bowl of cold water, wash and dry, and remove the stems. Pour boiling water and granulated sugar into the appliance bowl, and set the cooking mode to "Stewing," "Soup," "Broth," "Porridge," or "Pilaf," depending on the manufacturer and model. To obtain syrup, set the timer for 5-10 minutes, then remove the lid, stir, and simmer for another 30 minutes.

Add the berries, blended if desired. Simmer the dish for another 15 minutes, covered, stirring occasionally to prevent burning, then divide into prepared jars.

A quality strawberry treat won't spread on a flat plate, will have a pleasant light or caramel color, and will smell not of burnt sugar, but of berries that are well soaked in syrup.